Strawberry Salad with Candied Hazelnuts (Vegan)

Here we have Strawberry Salad with Candied Hazelnuts
served along side bbq tofu.

Recipe from Minimalist Baker
Husband-Tested in Alice’s Kitchen 
Servings: 4 (2-cup servings)

It’s strawberry season where we live, therefore, we must eat ‘em any way we can.  Minimalist Baker has consistently posted great recipes and so I was pretty confident this one would be great too.  I confess to making a double batch of the hazelnuts to toss in other salads for the week, but they are absolutely the perfect nut to pair with the strawberries.  I buy vegan feta cheese from Trader Joes.  The strawberries were locally grown and so they were extra tasty.  All in all, this salad is summer in a bowl.  Yum!

Hazelnuts
1 heaping cup raw hazelnuts, roughly chopped
2 tsp olive oil or melted coconut oil
1 Tbsp coconut sugar
2 tsp maple syrup (or agave nectar)
1 pinch sea salt
1 pinch ground cinnamon

Dressing
2 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
1/2 tsp maple syrup
1-2 Tbsp minced shallot
1 pinch each sea salt and black pepper

Salad
1 (5-oz.) package baby spinach OR mixed baby greens
1 ½ cups thinly sliced strawberries
1/4 cup vegan feta cheese crumbles 

Preheat oven to 350 degrees F (176 C) and add raw hazelnuts to a parchment-lined baking sheet.  Once oven is preheated, toast hazelnuts for 7 minutes. Then remove from oven and add remaining ingredients directly to the hazelnuts (oil, coconut sugar, maple syrup, sea salt, and cinnamon). Use a spatula to thoroughly toss/combine.
Place back in oven and roast for another 4-6 minutes or until fragrant and golden brown. Set aside to cool.
In the meantime, prepare dressing by adding all ingredients to a jar (or mixing bowl) and shaking vigorously (or whisking) to combine. Taste and adjust flavor as needed, adding more balsamic for acidity, maple syrup for sweetness, salt or pepper for flavor balance, or olive oil for creaminess. Set aside.

To serve, add spinach or baby lettuces/greens, half of the strawberries, and half of the roasted hazelnuts to a large mixing/serving bowl. Drizzle with half of the dressing and toss to combine.
Plate and garnish with the vegan feta and remaining strawberries and hazelnuts, and serve with remaining dressing (if you like a more heavily dressed salad).
Best when fresh, though leftovers store separately in the refrigerator up to 3 days. Store hazelnuts well sealed at room temperature.

Nutritional Info: (1 of 4 servings) Calories: 368; Carbohydrates: 19.1 g; Protein: 7 g; Fat: 31.9 g; Saturated Fat: 2.9 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 23.5 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 68 mg Potassium: 557 mg; Fiber: 5.6 g; Sugar: 11.2 g; Vitamin A: 3337 IU; Vitamin C: 43 mg; Calcium: 94 mg; Iron: 3 mg

Sushi Buddha Bowl with Sesame Dressing (Vegan)

 

Recipe from www.yeungmancooking.com
Husband-Tested in Alice's Kitchen

Makes 2 generous servings

This was absolutely delicious and compelled me to say "mmm" after each and every bite!!

Buddha Bowl:

1/2 cup sushi rice
1/2 cup water

1/2 cup carrot (cut into matchsticks)

1/2 cup cucumber (cut into matchsticks)

1 radish, thinly sliced

1/4 red bell pepper, thinly sliced

1 scallion, thinly sliced

1/4 lb. extra firm tofu, drained and pressed

1 Tablespoon olive oil

Sea salt or Kosher salt

Freshly ground black pepper

2 Tablespoons rice vinegar (unseasoned)

1 Tablespoon white sesame seeds

1 Tablespoon black sesame seeds

1/2 cup green leaf lettuce or greens, chopped

2 Tablespoons edamame

Few slices of pickled ginger

1/2 avocado, peeled

Dressing:

2 Tablespoons soy sauce

2 Tablespoon fresh lemon juice

1 teaspoon cane sugar

1/4 cup tahini

1 Tablespoon black sesame seeds

Directions:

Place the sushi rice into a small saucepan.  Rinse and drain enough times to get rid of the excess starch.  (The water should run clear.) Then, add 1/2 cup water and heat the rice up on medium high heat. 

When the water just starts to bubble, give the rice a good stir to release any rice that is grabbing the bottom of the pan.  Then, cover and cook on medium low for 15 minutes. After 15 minutes, turn off the heat and let the rice steam further for another 10 minutes.

Slice the tofu into strips.  Heat a non-stick to medium heat (I used a well seasoned iron skillet and heated it until it was smoking.)  Add the olive oil and sear the tofu for 1-2 minutes on each side.  Season with salt and pepper.  Set aside.

Add a pinch of salt, the rice vinegar, 1 Tablespoon white sesame seeds and 1 Tablespoon black sesame seeds to the rice.  Give it a mix. Plate the rice and let it cook for 5-10 minutes.

Add the lettuce, carrots, cucumbers, red bell pepper, tofu, radishes, scallion and edamame.  Thinly slice the pickled ginger and add it to the bowl or plate.  

Carefully sliced the avocado width-wise using the tip of the knife.  Shape the avocado into a rose and add it to the bowl or plate.

Place the dressing ingredients into a small mason jar with a lid.  Shake the jar until the ingredients are emulsified.  Pour the dressing over the Buddha bowl and serve.

Mason Jar Terrific Turkey Taco Salad

Makes Six 1-Pint Jars (6 servings)

Husband-Tested Recipe from Alice’s Kitchen

This is a very satisfying, healthful and beautiful salad.  Satisfying because it’s filling and it has those wonderful southwestern flavors that we all love.  Healthful because it’s loaded with vegetables, beans, and lean protein.  There are no tortilla chips, instead, for crunch, this salad has chili roasted pumpkin seeds.  Instead of dressing, a flavorful salsa is used.  Beautiful because of all the lovely colors of fresh, real food that can be seen right through the glass of the jars. Feel free to substitute your favorite vegetables.  When in season, use fresh garden tomatoes or cherry tomatoes and zucchini.

1 (16 oz.) jar of your favorite salsa (We especially like Frontera Key Lime Salsa.)

1 (15 oz.) can black beans, rinsed and drained

1 (10 oz.) bag of frozen corn, cooked and drained

1 (15 oz.) can chopped tomatoes, drained

1 cup or so freshly shredded cheese (cheddar, Monterey jack, pepper cheese, mozzarella, etc.)

1 lb. cooked ground turkey meat seasoned with Homemade Taco Seasoning**

1 cup prepared Chili Roasted Pumpkin Seeds**

1 bag (4-6 cups or so) baby lettuces or baby spinach

Place the 6 (1-pint) jars and all the prepped ingredients on the counter.  Put 2-3 Tablespoons of the salsa in the bottom of each jar.  Distribute the rest of the ingredients evenly between each jar, layering the ingredients in each jar in the order listed above. Screw on the lids and place the jars in the fridge until ready to serve.  When you are ready to eat, unscrew the lid of one jar and spill the contents of the jar onto a salad plate.  Enjoy!

Turkey Preparation: Spray a large non-stick skillet with cooking spray.  Heat the skillet to medium-high. With a spatula, spread the ground turkey over the bottom of the skillet.  Sprinkle the top of the turkey with 1 Tablespoon Homemade Taco Seasoning.  Turn the turkey over in large sections and then season the other side with 1 Tablespoon Homemade Taco Seasoning.   Using the edge of the spatula, chop up the turkey so that it separates into small clumps.  Cook, turning and stirring, until the turkey is cooked through. Place the cooked turkey in a strainer or colander to drain any fat that has accumulated. At this point, you can set the turkey aside until it comes to room temperature and then pop it in the fridge to chill until ready to reheat for the salad or for tacos. To save time, make several batches and freeze for later.

*Homemade Taco Seasoning:

1 Tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

½ teaspoon paprika

1½ teaspoon ground cumin

1 teaspoon sea salt

1 teaspoon freshly ground pepper

Mix together the ingredients and store in an airtight container. (Recipe can be doubled, tripled, etc.…)

** Chili Roasted Pumpkin Seeds: (Husband-Tested in Alice’s Kitchen) Place 1 cup pumpkin seeds with 1 teaspoon oil, 1 teaspoon chili powder, and ½ teaspoon Kosher salt on a rimmed baking sheet.  Toss to coat the seeds.  Slightly shake the baking sheet to evenly spread the seeds on the baking sheet. Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping).  Cool completely on the baking sheet.  These can be made ahead and stored at room temperature in an airtight container. This recipe can be doubled/tripled, etc.

Hot Day Tuna Nicoise Salad

Recipe adapted from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves 2

(Recipe can be doubled/tripled)

When it’s just too hot to cook, this salad will do just nicely for dinner.  You can blanch the beans, steam the potatoes, and boil the eggs in advance.  This dinner is very tasty and light enough for a steamy summer evening.  Serve some fresh peaches for a cool and healthful dessert.

Salad:

1 can tuna, drained and flaked

1/3 cup Kalamata olives, drained and chopped

1 cup cherry tomatoes, halved

4 cups baby lettuce, arugula or spinach

2 scallions, sliced or ¼ cup sliced red onion

2 hard cooked eggs, peeled and sliced

3 cups fresh green beans, blanched

4 small red potatoes, sliced and steamed (Optional)

Vinaigrette:

1 fresh lemon, juiced

¼ cup olive oil

2 teaspoons Dijon mustard

Kosher salt, to taste

Freshly ground pepper, to taste

Place the salad ingredients on a platter.  Place the vinaigrette ingredients in a jar with a lid.  Shake vigorously.  Pour the vinaigrette over the salad.  Serve at room temperature.

Terrific Turkey Taco Salad

Serves 4 (Recipe can be doubled)

Husband-Tested Recipe from Alice’s Kitchen

This salad is not only gorgeous, but it’s healthful and very, very delectably delicious.  I make several batches of Homemade Taco Seasoning (recipe follows) and use a couple of tablespoons to season the ground turkey. To gild the lily, sometimes sprinkle on some Spicy Pepitas (recipe follows.) The ground turkey can be cooked in advance and the other components can be made early as well.  Then, when it’s suppertime or party time, you just need to plate it.  If making this for friends, you might like to whip up a batch of Guacamole and have some corn tortillas handy.  Ask the bartender at your house to make some margaritas and then you’re set.

Cooking spray

1 pound ground turkey

2 Tablespoons Homemade Taco Seasoning*

1 bag spring lettuce mix

2-3 scallions, sliced thin (You could substitute a very small red onion, minced.)

1 small zucchini, cut into bite-size pieces (optional)

1 cup of black beans (rinsed and drained)

1 cup shredded mozzarella cheese

1 avocado, peeled and cut into bite-size pieces (If making Guacamole, omit avocado.)

2 cups cherry tomatoes, halved

½ cup (or so) Spicy Pepitas**
1/4 cup of your favorite salsa

Spray a large non-stick skillet with cooking spray.  Heat the skillet to medium-high. With a spatula, spread the ground turkey over the bottom of the skillet.  Sprinkle the top of the turkey with 1 Tablespoon Homemade Taco Seasoning.  Turn the turkey over in large sections and then season the other side with 1 Tablespoon Homemade Taco Seasoning.   Using the edge of the spatula, chop up the turkey so that it separates into small clumps.  Cook, turning and stirring, until the turkey is cooked through.  (At this point, you can set the turkey aside until it comes to room temperature and then pop it in the fridge to chill until ready to reheat for the salad.)  When ready to eat, place the lettuce on a platter or on individual plates.  Sprinkle the lettuce with the scallions.  Add the hot, cooked turkey.  Add the zucchini and black beans.  Sprinkle with the cheese.  Add the avocado chunks, if using.  Top with the cherry tomatoes and sprinkle the salad with Spicy Pepitas.  Drizzle with you favorite salsa!

*Homemade Taco Seasoning: Recipe from Allrecipes.com (Husband-Tested in Alice’s Kitchen)

1 Tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

½ teaspoon paprika

1½ teaspoon ground cumin

1 teaspoon sea salt

1 teaspoon freshly ground pepper

Mix together the ingredients and store in an airtight container. (Recipe can be doubled, tripled, etc.…)

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**Spicy Pepitas: Recipe from Cowgirl Cuisine (Husband-Tested in Alice’s Kitchen) Place 1 cup pepitas (pumpkin seeds) with 1 teaspoon oil, 1 teaspoon chili powder, and ½ teaspoon Kosher salt on a rimmed baking sheet.  Toss to coat the seeds.  Slightly shake the baking sheet to evenly spread the seeds on the baking sheet. Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping).  Cool completely on the baking sheet.  (Can be made ahead and stored at room temperature in an airtight container.)